Wash and dry all lettuces and salad greens. Slice tomatoes into 1/4-inch rounds, thinly slice cucumber and red onion. Arrange lettuce, tomato, cucumber, onion and pickles in separate small bowls for an assembly line.

Make spreads

In a small bowl mix mayonnaise (3/4 cup) with Dijon mustard (3 tbsp), 1/4 tsp salt and a pinch of black pepper. Taste and adjust. For a lighter spread, mix 1/2 mayo + 1/4 cup Greek yogurt if desired.

Assemble closed sandwiches

For sandwich bread: lay out slices. Spread about 1 tbsp of the mayo-mustard mixture on one slice. Layer 2 oz (approx. 2-3 slices) of chosen deli meat, one cheese slice, lettuce, 2 tomato slices and a few pickle slices. Top with the second bread slice. Repeat to make 8-10 sandwich halves (or as desired). Cut diagonally and wrap in parchment if transporting.

Assemble wraps

For wraps: warm tortillas briefly (10-15 seconds each in microwave or 30 seconds in a dry skillet) so they roll easily. Spread 1-1.5 tbsp mayo-mustard in center, layer 2-3 oz of deli meat (turkey or roast beef), a slice of cheese (or shredded), small handful of lettuce, cucumber ribbons and thin onion. Fold short edge up, fold sides in, and roll tightly. Slice each wrap in half on the diagonal. Make 6 wraps total.

Finish and store

Label sandwiches/wraps if they contain different meats or cheeses. Store in airtight containers or individually wrapped in parchment in the refrigerator up to 24 hours. Keep wet ingredients (tomato, pickles) separated for longer storage and add just before serving to avoid soggy bread.

Garden Salad with Dressing

Prep salad ingredients

Toss mixed salad greens into a large bowl. Add halved cherry tomatoes, sliced cucumber, shredded or julienned carrots, sliced red bell pepper and thinly sliced red onion. Sprinkle sunflower seeds and crumbled feta or shaved Parmesan if using.

Make vinaigrette

In a jar with a tight lid or a small bowl, combine 1/2 cup extra virgin olive oil, 3 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, minced garlic, 1/2 tsp salt and 1/4 tsp black pepper. Secure lid and shake vigorously until emulsified, or whisk until well combined. Taste and adjust acidity or salt.

Dress and toss

Just before serving, pour desired amount of vinaigrette over the salad (start with about 1/2 cup for this quantity) and toss gently to coat. Serve remaining vinaigrette on the side in a small pitcher so guests can add more to taste.

Cookies or Hummus Platter

Option A - Cookies

If using store-bought cookies: arrange 24 assorted cookies on a platter or tiered tray, grouping by type. If baking homemade: follow chosen cookie recipe, cool completely, then display. Provide small dessert napkins and a label indicating flavors.

Option B - Hummus (from scratch)

To make about 3 cups hummus: in a food processor combine 2 cups cooked/drained chickpeas, 1/2 cup tahini, 1/4 cup lemon juice, 2 cloves garlic, 2 tbsp olive oil, 1 tsp ground cumin and 1 tsp salt. Process until smooth, adding 1-3 tbsp water or reserved chickpea liquid as needed to reach desired consistency. Taste and adjust lemon, salt or cumin.

Plate the hummus platter

Spoon hummus into a shallow bowl or onto a platter, use the back of a spoon to create a shallow well in the center. Drizzle 1 tbsp olive oil over the top and sprinkle paprika. Surround with pita wedges, carrot sticks, cucumber slices and bell pepper strips. Garnish with a few whole chickpeas or chopped parsley if desired.